Strawberry Chia Fresca with Peruvian Black Mint is a fruity, minty twist to the traditional iskiate, that refreshing, tangy and energising drink synonymous with the running tribe of Mexico, the Tarahumara. I was introduced to this delightful drink by Shawn,…
This creamy, baked eggless cheesecake is a straight swap of the “regular” Vanilla Cheesecake here on LinsFood. You’ll be pleasantly surprised to know that cheesecakes are extremely easy to convert into eggless recipes. Cheesecakes, Tequila and an Island Ask my…
This seabass ceviche with Peruvian black mint is an effortless yet exquisite plate of vibrant, tangy, minty and herby deliciousness. What is Peruvian Black Mint? The Peruvian black mint, known locally as Huacatay, is a herb with minty, aniseed and…
Limoncello margarita is a lemony, Italian take on that classic, sexy cocktail! Only on LinsFood! This is a post that is long overdue, something I’ve promised the many, many visitors to the Limoncello post – an actual limoncello cocktail post!…
This asparagus and burrata salad is quick, easy and delicious, with a piquant balsamic dressing to contrast with the mild, creamy burrata and sweet, unassuming asparagus. So, guess what? Another quick and easy, no long spiel post! Hurrah! Asparagus and…
This marinated artichoke pesto recipe is a fantastic spring and summer sauce. It’s light, it’s fragrant and it’s a touch zingy, with just a hint of depth from the marinated artichokes. This is a recipe I’ve been wanting to blog…